Best White Chocolate Orange Fruitcake Recipes

WHITE CHOCOLATE ORANGE FRUITCAKE

Steps:

• Note: For dried fruits, use only nectarines, peaches, pears, apricots or apples; do not use figs, dates or raisins.
• In a medium bowl, combine dried fruits and 2/3 cup Grand Marnier; let stand several hours or overnight.
• Preheat oven to 325°F.
• Line a 9-inch springform pan with a round of waxed paper cut to fit the bottom; butter bottom and sides of pan, dust with flour, then tap out excess flour; set aside.
• To make batter, in a large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
• Beat in eggs, one at a time, beating well after each addition.
• Beat in vanilla, orange zest and cinnamon.
• Add white chocolate and beat until mixture is light and fluffy, 3 to 4 minutes.
• Add 1 cup flour and beat until well blended.
• Add remaining 2 tablespoons flour and 1 1/2 cups chopped pecans to fruit mixture and toss to coat well.
• Add to batter and mix thoroughly.
• Turn batter into prepared pan and smooth top.
• Set springform pan in a larger baking pan and add enough hot water to reach 1 inch up side of springform pan.
• Bake 1 hour and 20 to 30 minutes, until a cake tester inserted in center of cake comes out clean; if top is browning too quickly, cover springform with foil the last 1/2 hour of baking.
• Remove springform pan from water bath.
• Sprinkle remaining 1/3 cup Grand Marnier over top of cake and let cool in pan.
• When completely cool, run a sharp knife around edges of pan to loosen cake.
• Remove springform side of pan.
• Carefully remove cake from bottom of pan; peel off wax paper.
• Wrap cake in plastic wrap, then wrap in foil.
• Refrigerate at least 2 to 3 days or up to 2 weeks before serving.
• For longer storage, freeze cake.
• Do not frost at this time.
• To make the white chocolate topping, in a 1 quart glass bowl, heat cream in a microwave oven on high 30-45 seconds, or until very hot.
• Stir in white chocolate, mixing well.
• Return to microwave and heat on medium for 30 to 60 seconds, or until chocolate is melted when stirred.
• Stir in Grand Marnier.
• Cover and refrigerate until glaze thickens to spreading consistency.
• An hour before serving time, unwrap cake and frost evenly with White Chocolate Topping.
• Garnish edge of top of cake with apricot halves.
• Sprinkle additional chopped pecans over center of cake.
• Return to refrigerator until serving time.

FRUITCAKE JUNKYARD BROWNIE WITH SPICED ORANGE LIQUEUR AND WHITE CHOCOLATE

Steps:

• For the fruitcake junkyard brownie: Preheat the oven to 350 degrees F.
• Grease six 4-inch mini pie tins (each 3/4-inch deep) with butter and set on a rimmed baking sheet. Line a second baking sheet with parchment or a silicone baking mat.
• Cube the fruit cake and lay it out on the prepared baking sheet. Bake until dry and crispy, 10 to 15 minutes.
• Combine the flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt in a medium bowl and set aside.
• Add the dried toasted fruitcake to the bowl of a food processor and pulse until pulverized. Add the fruitcake crumbs, cocoa powder and sugar to the bowl of a stand mixer fitted with a paddle attachment and mix on medium until combined. Add the eggs, vanilla and butter and continue mixing until completely combined. With the mixer running, add the flour mixture until completely combined. Divide the batter evenly among the pie tins, leaving about 1/4-inch of room at the top.
• Bake until a toothpick inserted in the center comes out with fudge crumbs, about 45 minutes. Allow to cool for about 5 minutes and turn out onto serving plates.
• For the spiced orange liqueur and white chocolate ganache: Place the white chocolate chips in a medium heat-proof bowl. Heat the cream and orange liquor in a small saucepan over medium-high heat to a bare simmer. Pour the mixture over the chips and allow to sit for a couple minutes to melt. Stir together, and then stir in the cinnamon and cloves.
• Finely dice the candied fruit, if using. Spoon or drizzle some of the white chocolate ganache over each brownie and sprinkle with the diced fruit to serve.